Caracterización microbiana y dinámica de crecimiento poblacional de bacterias acido lácticas en ensilajes de maíz (Zea Mays) y alfalfa
DOI:
https://doi.org/10.70881/hnj/v4/n2/122Palabras clave:
Bacterias ácido-lácticas, ensilaje mixto, fermentación anaeróbica, maíz, alfalfa, estabilidad microbiológica, ácido lácticoResumen
La inclusión de leguminosas en mezclas ensiladas aporta beneficios nutricionales, pero plantea un reto fermentativo por la alta capacidad tampón de la alfalfa y su bajo contenido de azúcares solubles. Se empleó un diseño completamente al azar con cuatro tratamientos: T1 (100% maíz), T2 (5% alfalfa), T3 (10% alfalfa) y T4 (15% alfalfa), con cinco repeticiones. Los ensilajes se almacenaron durante 30 días. Se evaluaron aerobios mesófilos, mohos y levaduras, así como BAL iniciales y durante la cinética de fermentación. Además, se aplicaron pruebas bioquímicas (catalasa, amilasa, ureasa y tinción de Gram) y se cuantificaron metabolitos incluyendo ácido acético y etanol. Los resultados mostraron que los aerobios mesófilos alcanzaron 1,260 UFC/g en T4, mientras que mohos y levaduras llegaron 418.6 UFC/g en el mismo tratamiento. Las BAL iniciales fueron mayores en T1 (497.4 UFC/g). El ácido acético alcanzó 5.10 g/L en T3, mientras que el etanol fue máximo en T2 (2.10 g/L). La cinética presentó el pico en T2, con 7.11×10⁸ UFC/mL a las 32 h, con fases logarítmicas más prolongadas a menores inclusiones de alfalfa; mientras que T4 mostró menor estabilidad fermentativa, probablemente por su capacidad tampón. En conjunto, incluir alfalfa hasta un 10% favorece BAL y la acidificación sin comprometer la estabilidad microbiológica, aportando criterios para optimizar ensilajes mixtos para rumiantes y sostenibilidad de los sistemas forrajeros
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Derechos de autor 2026 Denise Dayana Guevara Arevalo, Angel Virgilio Cedeño Moreira, Milena Anahis Cerezo Alejandro, Jairo Eloy Velaña Navarrete, Cesar Luis Noboa Marin, Ítalo Fernando Espinoza Guerra (Autor/a)
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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